Efficient preparation of oyster hydrolysate with aroma and umami coexistence derived from ultrasonic pretreatment assisted enzymatic hydrolysis

Junwei Zhang; Zongcai Tu; Zizi Hu; Yueming Hu; Hui Wang

doi:10.1016/j.foodchem.2023.137881

Efficient preparation of oyster hydrolysate with aroma and umami coexistence derived from ultrasonic pretreatment assisted enzymatic hydrolysis

Food Chem. 2024 Mar 30;437(Pt 2):137881. doi: 10.1016/j.foodchem.2023.137881. Epub 2023 Oct 31.

Authors

Junwei Zhang¹, Zongcai Tu², Zizi Hu³, Yueming Hu¹, Hui Wang⁴

Affiliations

¹ State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China.
² State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China; National R&D Center of Freshwater Fish Processing, Jiangxi Normal University, Nanchang 330022, China; Engineering Research Center of Freshwater Fish High-Value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang 330022, China.
³ National R&D Center of Freshwater Fish Processing, Jiangxi Normal University, Nanchang 330022, China; Engineering Research Center of Freshwater Fish High-Value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang 330022, China.
⁴ State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China. Electronic address: wanghui00072@aliyun.com.

PMID: 37931449
DOI: 10.1016/j.foodchem.2023.137881

Abstract

In the study, an efficient protease Neutrase®-Flavourzyme® (NF) was screened to prepare the umami-aroma flavor oyster hydrolysate. The effect of protease and ultrasonic pretreatment (UP) assisted by the optimal protease on the flavor substances was investigated. The results demonstrated that the optimal UP-NF (450 W) showed a higher amino acid nitrogen content of 0.34 g/100 mL compared to the NF, and 19 major aroma compounds including octanal, decanal, nonanal, benzaldehyde, 2-undecanone, and 1-octen-3-ol were obtained. Additionally, the free amino acid and fatty acid spectrum indicated that the formation of flavor compounds was primarily due to the oxidation of linoleic and linolenic acids and the degradation of amino acids. Furthermore, taste analysis proved that increased umami and saltiness resulted from the accelerated release of Glu, Asp and 5'-IMP. Overall, UP-NF proved to be an effective method for producing umami-aroma flavor, facilitating further processing of oyster products for the application.

Keywords: Aroma compounds; Enzymatic hydrolysis; Odor activity value; Oyster; Ultrasound pretreatment; Umami.

MeSH terms

Amino Acids
Hydrolysis
Odorants*
Taste*
Ultrasonics

Substances

Amino Acids